THE Caramel Shortbread Brownie

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THE Caramel Shortbread Brownie

Course: Sweets
Sweets Sub-Category: Cakes, Cookies
You heard it here a few years ago. It’s been featured in numerous blogs, on t.v. and made thousands smile. An impossibly thin shortbread crust, a slab of salted caramel and one outstanding brownie (thank you, Alice Medrich). The only way to make this better is to sprinkle nuts over the caramel after it sets.
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Ingredients

Shortbread Crust

  • 1-1/2 sticks Butter 170g
  • 1-1/2 cups Flour 190g
  • 1/2 cup Powdered Sugar 60g

Caramel

  • 1/2 cup Heavy cream 100g, warmed up slightly
  • 1 cup Sugar 200g
  • 1 Tbsp Water 14g
  • 1 tsp Lemon juice 4g
  • 2 ounces Butter 60g
  • 1 large pinch Sea salt

Brownies

  • 1-1/4 sticks Butter 140g
  • 1-1/4 cups Sugar 225g
  • 3/4 cup Cocoa powder 60g
  • 2 Eggs
  • 1/2 tsp Salt 2g
  • 1/2 cup Flour 65g

Instructions

Shortbread Crust

  • Cream the butter, sugar and flour until the dough just starts to form a ball.
  • Line a 10×10″ square pan with parchment paper. We like to cut two pieces and cross them so that there’s a bit of an overhang; this will make getting the brownies out of the pan much easier.
  • Press the crust into the bottom of the pan- starting with the corners and making sure everything is covered. It is very thin! Bake at 350 until golden all over. Set aside.

Caramel

  • In a saucepot, heat the sugar, water and lemon juice on medium heat until they reach a golden caramel color. You may want to tilt the pot from time to time, but do not stir with any instrument.
  • Once you have reached the golden caramel stage, slowly (and carefully) add in the cream. Turn the heat back on to medium-low, and stir in the salt.
  • Cook over this heat, stirring, for about one minute. The caramel will thicken a bit.  Turn off heat and stir in the butter.
  • Pour caramel over baked crust (you will have a little extra caramel for your ice cream. Or spoon). Let these sit while you make your brownie batter.

Brownies

  • Melt the butter in a pan. Remove from heat and stir in the sugar and cocoa powder.
  • Pour into a medium sized bowl and whisk in the eggs, vanilla (1 tsp, if desired), and salt.
  • Fold in the flour. Pour over the caramel and bake for 325 for about 17 minutes, or until just set in the center. Cool for one hour before cutting.